145737 duck foie roasted winter garden greens Recipes

chilled fresh duck foie gras, firm-ripe fuyu persimmons (5 to 6 oz. total), rinsed, watercress sprigs, rinsed and drained, shelf-stable demi-glace (any flavor ), madeira, sherry vinegar, whipping cream, in. thick; 6 oz. total) dense white bread or slightly sweet egg bread such as brioche or challah, salt

chopped crystallized ginger, chopped fresh ginger, brown sugar, sherry vinegar, whipping cream, firm-textured egg or white bread, toasted, crusts trimmed, chilled fresh duck foie gras, rinsed and patted dry (see notes ), coarse salt and fresh-ground pepper, fresh chive spears, rinsed

duck, 4-5 lbs. (well cleaned ), salt, ground chinese flower pepper, soy sauce, sherry wine, green onions, cut in 4-inch lengths, honey

duck, salt, lemon juice, orange, unpeeled , 1/2 inch cut off both ends, apple, unpeeled , 1/2 inch cut off both ends, onion, orange juice, orange, sliced, orange , rind of, coarsely grated, water, duck fat, brown sugar, orange juice, currant jelly, lemon juice, duck broth (or duck drippings*), cornstarch, water

butter, diced raw winter squash (3/4-inch, butternut, hubbard, acorn), salt and pepper, extra virgin olive oil, diced onion (1/4-inch), diced celery (1/4-inch), diced carrot (1/4-inch), cinnamon stick, sea salt, freshly ground pepper, carton progresso chicken broth (4 cups), ground toasted coriander , if desired, roasted winter squash (above), half-and-half , if desired, toasted pumpkin seeds, progresso plain panko crispy bread crumbs , toasted light brown in saute pan over medium heat

island duck (also called pekin), excess fat discarded and duck cut into 6 pieces, vegetable oil, all-purpose flour, onions, finely chopped (2 cups), celery ribs, finely chopped (1 cup), red bell pepper, finely chopped (1 cup), green bell pepper, finely chopped (1 cup), turkish or 2 california bay leaves, salt, reduced-sodium chicken broth (48 fl oz), water, shrimp in shell (31 to 35 per lb), peeled and deveined, sliced scallion greens (from 2 bunches), cayenne, white rice

duck fat or olive oil, cremini mushrooms, stems removed and diced, kosher salt and freshly ground black pepper, chopped fresh thyme, chopped fresh rosemary leaves, foie gras , optional, truffle oil, free range chicken, halved, wing tips removed , breasts and legs boned, skin intact, heavy cream, salt and pepper, suggestions : french green beans, carrots, and ratatouille, special equipment : 2 (3-inch) ring molds

duck drumsticks, salt, chopped fresh thyme leaves, chopped rosemary leaves, pepper, chopped garlic, duck fat, oyster mushrooms, domestic mushrooms, garlic, chopped, chopped parsley, seedless tomatoes, quartered, olive oil, duck foie gras, duck breasts, salt and pepper, butter

star anise, chicken broth, freshly ground pepper, powdered gelatin or 2 sheets gelatin, salt, cooked duck foie gras, fresh black truffles, finely chopped, dried celery leaves , for decoration, toasted sourdough bread

foie gras, eggs, chicken stock, salt and freshly ground black pepper, duck breast, cornstarch, dashi broth , recipe follows, mirin, light soy sauce, soy sauce, sugar, cornstarch, mixed with water to make a slurry, fresh wasabi, kombu (dried kelp), water, katsuo (dried bonito flake)

canola oil, to cook, onions, roughly chopped, ginger, cinnamon stick, star anise, toasted whole szechwan peppercorns, toasted whole fennel seeds, salt and pepper, chicken stock, dark soy sauce, daikon, peeled and cut into 8 (1-inch) disks, thick slices goose or duck foie gras, scored, fleur de sel and coarse cracked black pepper, daikon sprouts, edamame dumplings , recipe follows, tomato , concasse (with the skin on), edamames, for garnish, edamames (may substitute english peas), reserve 1/4 cup, for garnish, tightly packed spinach leaves, cold, chopped butter, truffle oil, chopped chives, salt and black pepper, wonton skins, egg wash (1 egg lightly beaten with 1/4 cup cold water)

flavors of france, total time : 30 to 60 minutes, preparation time : 20 minutes, cooking time : under 20 minutes, difficulty : easy, ingredients for 4 servings, lobe (400 g / 14 oz.) duck foie gras, white asparagus, white chicken stock, wine vinegar, chervil, salt and pepper

duck, rinsed patted dry , giblets reserved, walnut oil (only if using a wild duck) or 2 -3 tbsp bacon, to wrap duck in (only if using a wild duck), salt & freshly ground black pepper, onions, coarsely chopped, cubed turnip, duck or 2 cups chicken stock, juniper berries, black peppercorns, bay leaf, fresh thyme leaves or 1 -2 tsp dried thyme leaves, unsweetened purple grape juice or 1 cup dry red wine, fruited vinegar (or more to taste), blackberry preserves or 1/4 cup jelly, fresh blackberries or 1 1/2 cups frozen blackberries

roasted duck, duck fat , chicken fat or vegetables oil., onion, thinly sliced, salt, pepper, red bell peppers , roasted, peeled, seeded and julienned, chipotle salsa, plus extra for garnish, honey, freshly squeezed lime juice, avocado, peeled, seeded and sliced, corn tortillas

duck (long island preferred), kosher salt or sea salt, red wine (cabernet sauvignon), beef stock, dried tart cherry, red wine vinegar, sugar, green cardamom pods (lightly crushed ), cinnamon stick, about 3 inches long (broken ), whole black peppercorns, orange juice (fresh is best ), cherry jam or 1 tbsp currant jelly, orange , grated zest of, port wine (optional), cornstarch or 1 tbsp arrowroot

boneless duck breast* (4 boneless breast halves, cut from two 5 1/2- to 6-lb ducks), firm-ripe bosc pear, apple juice, cornstarch, calvados or armagnac, green peppercorns packed in brine, drained and crushed lightly, duck or veal demiglace* or 1/2 extra-large vegetarian vegetable bouillon cube, fresh thyme leaves or 1/4 tsp dried, crumbled, garnish: fresh thyme sprigs

duck breasts , 6 to 8 oz each, shallots, finely chopped, sherry vinegar, sugar, duck demi-glace (beef will also work), salt and pepper, butter, griottes (small tart cherries from provence, available in specialty shops)

two 5 1/2-lb ducks , excess fat discarded and ducks cut into serving pieces, kielbasa (polish smoked sausage), cut into 1/4-inch-thick rounds), chicken broth, water, all-purpose flour, onions, chopped, celery ribs, chopped, red bell pepper, chopped, green bell pepper, chopped, cayenne , or to taste, sliced scallion greens, grain brown rice, grain white rice